Fresh Basil Pesto

By Suzanne Anderson June 14, 2023 29 mins read 81 Views

This recipe for basil pesto is so much better than the store-bought stuff and it's easy to make. It takes only 10 minutes to make with fresh basil, garlic, pine nuts or walnuts, quality extra virgin oil, parmesan and quality olive oil. You can make it ahead and refrigerate, or freeze. Use for your favorite weeknight pesto recipe.

Basil pesto can be made by pounding fresh basil with pine nuts and aged cheese in a pestle and mortar. Its name comes from the Italian verb "pestare", which means "to pound or crush."

I modified the traditional recipe to preserve the vibrant green color of the pesto and its fresh, aromatic taste for a longer period. This sauce can be stored in the fridge for 2 weeks or in the freezer for 6 months with a quick blanching in boiling water. It's easy to make in a blender or food processor.

This recipe is easy, but it still has that same richness which makes pesto the most famous Italian sauce of all time. It's my go-to sauce! For a wholesome, healthy breakfast, fry eggs with pesto. Spread on eggplant parmesan sandwiches for lunch. Pesto pasta, pesto baked sea bass and pesto poultry are all ready to eat in less than 30 minutes. You only need some crusty bread to really enjoy a good batch of pesto.

Table of Contents

Ingredients for Basil Pesto
Basil Pesto: How to make it?
Basil Pesto: How to store it
Can Basil Pesto be Freezed?
Basil Pesto - How to Serve it
Pesto in Four Ways: Top Four Favorite Uses
Extra Virgin Olive Oil from Italy
Basil Pesto Recipe Recipe

Ingredients for Basil Pesto

This simple basil pesto recipe only uses a few ingredients to create a sauce that is rich and full of flavor. You'll want to make sure that each ingredient is fresh and delicious, as you would with any recipe involving a small number of ingredients.

Basilo:Fresher pesto and high-quality olive oil are two of the biggest differences between homemade pesto and store bought pesto. Pick the freshest basil that shows no signs of browning or limpness. For the best taste, pack the two cups of basil with smaller, tenderer leaves. Check out these tips on how to store basil so that it will last if you aren't making pesto the day you buy it.
Garlic : Increase the garlic to the level you desire. However, 1-2 cloves are usually enough to bring out the punchiness of the basil without overwhelming it.
Nuts : Buttery, creamy Pine nuts may be more traditional, but they are expensive. Walnuts are also good and more affordable. Both nuts can be toasted in the oven for a few minutes at 325degF to get them golden brown. Watch out as the nuts can burn quickly!
Basil: The lemon juice adds brightness to the basil and helps it not brown.
Olive Oil:With only a few ingredients, the taste of pesto is greatly influenced by olive oil. Extra virgin olive oil of high quality is another way to improve pesto. Use an olive oil that is smooth and full of flavor. Nocellara is a buttery, bold Italian oil. Check out our guide Olive Oil 101: All You Need to Know for a complete guide on buying pesto.
Parmesan :Parmesan adds a rich umami flavor to pesto, making it irresistible. The whole block of parmesan cheese is better than the pre-grated version. It has a richer taste and a higher quality.
Seasoning :Pesto only uses kosher salt, and black pepper for flavor enhancement. You can start with a pinch of salt, and then adjust the amount as needed. The parmesan will naturally saltify your dish.

How To Make Basil Pesto

This pesto is prepared in less than 10 minutes using a food processor. To keep the vibrant green color of basil, a quick blanching and a squeeze or lemon will do. To make basil pesto, follow these steps:

Prepare:Fill half of a small pan with water, and bring it to a rolling boil. Set up a bowl with ice water near the stove. Prepare a food-processor with a blade attachment. (Or get your blender ready and plugged in).
Blanch basil for a few seconds. Place 2 cups of packed basil leaves into boiling water. Blanch the basil leaves for 5-10 seconds, or until they wilt. Tongs are used to transfer the leaves of basil to the ice-water. The leaves will not continue to cook if you do this.
Thoroughly dry the basil. Wrap it in paper towels. Transfer the basil to the food processor and squeeze to remove all the liquid. Add 1-2 minced garlic cloves, 1/3 cup toasted pinenuts (or walnuts) and 1/2 lemon juice.
Blend. Pulse the mixture until it is broken up into small pieces. Slowly pour 1/2 cup extra virgin olive oil into the processor while it is running at low speed. You don't want the texture to be too smooth, so you shouldn't run your processor for too long.
Add the parmesan. Transfer the basil mixture into a small bowl. Stir in 1/2 cup of parmesan finely grated cheese. Salt and pepper according to taste. Add a bit more extra virgin oil if your pesto looks a little thicker than you prefer.
Use or store. Use right away or store later.

Store Basil Pesto

Transfer the pesto to a mason-jar and top it with olive oil. This will seal it and stop it from browning due to exposure to air. Store in the fridge for two weeks. Seal well. Scoop off the oil to use. Refill the top layer with extra virgin olive to keep it sealed.

Can Basil Pesto be Freezed?

Yes! You can freeze pesto up to six months. Thaw it the night before using it. Here are two ways you can freeze pesto.

In a freezer safe jar. Overlay with extra virgin olive oils and freeze. When I intend to use all of the oil in a pasta recipe, I freeze it.
In an ice-cube tray. To use only a small amount of pesto, pour the mixture into ice-cube trays, freeze them for one hour, or until they are hard. Then transfer to freezer bags.

Serve Basil Pesto

Basil pesto can be a real workhorse for the kitchen. It is easy to make and keeps well. A spoonful adds a creamy, umami flavor. Pesto is a great ingredient to have on hand all week for delicious and quick meals.

Pesto, extra virgin olive, and toast are all you need to make a quick snack in 5 minutes. Use as a spread for toasted bread. Rosemary Focaccia dipped into homemade pesto, still hot from the oven with roasted garlic is a simple treat that reminds me of why I love Mediterranean cuisine.

A full meal is:

Serve with fish. Serve with fish.
Toss pesto with pasta. Pesto and pasta are all you need. You can also add tomatoes, mozzarella, peas or broccoli to the mix.
Serve with chicken. This one-pan recipe for pesto chicken and vegetables will have you eating in just 20 minutes.
Use as a spread for sandwiches. Use mozzarella, feta cheese, sun-dried tomatoes, basil pesto, and spinach to make a Mediterranean grilled cheese. Make an open-faced eggplant parmesan.
To liven up a vegetarian dinner. For a quick and easy vegetarian meal that is also comforting, braise chickpeas with a creamy pesto. Make the filling but light vegetarian stuffed peppers topped with basil vinaigrette.
Start the day right. Enjoy your eggs with basil pesto on crusty bread.

Top Four Ways To Use Pesto

Entree

Braised Chickpeas with a Creamy Pesto Sauce

Italian

Quick Pesto Chicken with Vegetables

Italian

Pesto Pasta Recipe With Tomatoes And Mozzarella

Entree

10-Minute Creamy Pesto Ravioli Recipe

Extra Virgin Olive Oil from Italy

This pesto is the best choice to make your next batch. It's smooth, buttery and full of flavor.

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Basil Pesto Recipe

Basil pesto sauce is a rich, flavorful, easy-to-make sauce that can be used for any meal, including breakfast, lunch, and dinner. Keep it on hand. Store in the refrigerator or freezer to use later. This recipe yields 1 cup.

Course Sauce

Cuisine Italian

Prep Time: 9 minutes

Cook Time 1 Minute

Total Time 10 Minutes

Servings servings

Calories 9 Kcal

Author Suzy Kardsheh

Ingredients

2 cups packed basil leaves
1 to 2 clove garlic, chopped
1/3 cup pine nuts or walnuts, toasted
Juice from 1/2 lemon
1/2 cup extra virgin olive oil
1/2 cup finely grated Parmesan cheese
Kosher Salt
Black Pepper

Instructions

Prepare: Fill the small saucepan with water half-way and bring it to a rolling boil. Set up a bowl with ice water near the stove. Prepare a food-processor with the blade attachment. (Or get your blender ready and plugged in).
Blanch basil briefly: Drop the leaves into the boiling water, and blanch until they are wilted. This should take 5-10 seconds. Transfer the basil leaves using tongs into the ice-water. The leaves will not continue to cook if you do this.
Wrap the leaves in paper towel to dry them thoroughly. Then, squeeze to remove all the water, then transfer the basil, garlic, pinenuts, and lemon to the food processor.
Blend until all ingredients are broken up into small pieces. Pour the extra virgin oil slowly into the processor while it is running at low speed. You don't want your pesto to be too smooth, so you shouldn't run the processor for too long.
Add the parmesan and transfer the basil mixture into a small bowl. Add the cheese, and season to taste with salt and black pepper. Mix well. Add a bit more extra virgin oil if your pesto looks a bit thicker or not as smooth as you prefer.
Use immediately or store later: Use immediately or store later (see the "Notes", below, for storage tips).

Video

Notes

Toast the nuts at 325degF in an oven until they are golden brown. Nuts can burn quickly, so keep an eye on them!

Storage: Transfer pesto into a Mason Jar. Cover with extra virgin olive oils (this will create a seal that prevents air getting in). Cover tightly with a lid and store in the refrigerator for up to 2 weeks. Refill the thin layer with extra virgin olive oil as you use the pesto.
To Freeze: Place the pesto in a freezer-safe, tightly-closed jar and add a thin layer olive oil to it. Freeze for up 6 months. If you'd like to freeze the pesto in smaller quantities, pour it into ice-cube trays, and freeze until solid. Once the pesto is frozen, place it in a freezer bag.
Browse our store to find quality Mediterranean ingredients such as olive oil, honey, jams and spices.

Nutrition

Carbohydrates: 1g

The Mediterranean Dish first published Fresh Basil Pesto.

By: Suzy Karadsheh
Title: Fresh Basil Pesto
Sourced From: www.themediterraneandish.com/basil-pesto-recipe/
Published Date: Wed, 14 Jun 2023 13:26:48 +0000

Frequently Asked Questions

Is the Mediterranean Diet suitable for people suffering from certain health conditions like diabetes?

The Mediterranean Diet is suitable for people suffering from certain conditions such as diabetes. This diet emphasizes whole foods and limits refined sugars and carbohydrates. It also focuses more on healthy fats than butter and lard. This reduces the chance of developing diabetes in people who are not already living with it, and helps to control blood sugar levels for those with diabetes. Incorporating moderate exercise into this eating plan can help control and stabilize blood sugar levels. A balanced diet that includes healthy food substitutions, such as whole-grain bread being replaced with whole-grain bread and nuts being added to salads rather than crackers, can help manage symptoms of many different conditions.

How do I get started on the Mediterranean Diet?

The first step to a Mediterranean diet is to stock your kitchen with fresh food, such as fruits and vegetable. This could be as simple as making a variety of vegetables and proteins that can be used in recipes for the week. Quinoa, oat groats, and millet can be substituted for refined grains. For added flavor and nutrition, healthy fats such as olive oil and sesame should be included in meal preparation. Seasonings such as garlic, basil, oregano and turmeric are great additions to your meals. They also help to reduce the amount of sugar and salt.

Is the Mediterranean diet too expensive?

The Mediterranean diet is usually affordable, and includes easily accessible and affordable ingredients. Many staple foods can easily be found at your local farmer's market or grocery store. But, it can be more expensive to shop for organic products or high-quality protein, as well as special items such extra virgin olive oils. You should set a budget and plan your meals accordingly. Additionally, using leftovers from previous meals and bulk-freezing food items like fish and grains will help save money over time.

Statistics

Choose fat-free or 1% milk, yogurt, and cottage cheese. (my.clevelandclinic.org)
Benefits of Replacing foods high in saturated fats (like butter) with plant sources high in monounsaturated fatty acids, like olive oil, may help lower the risk of heart disease by 19 percent, according to research. (everydayhealth.com)
In one study, the healthiest eaters at age 50 had a nearly 90% lower risk of dementia than those with the least healthy diets. (heart.org)
The Mediterranean Diet group had a 30% lower relative risk of cardiovascular events compared to the low-fat diet group. (my.clevelandclinic.org)

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How can the Mediterranean Diet reduce your risk of Stroke and Heart Disease?

The Mediterranean diet is an eating pattern that encompasses healthy fats, whole grains, legumes, fruits, and vegetables. It has been linked to numerous health benefits such as better blood lipids. better glucose control. reduced risk of developing certain cancers. Research also suggests that this dietary pattern may reduce the risk of stroke and heart disease.

It is possible to incorporate Mediterranean-inspired foods into your daily diet by swapping high-calorie snacks like chips for nutrient-dense vegetable appetizers or other traditional greens or beans dishes. In order to improve your appetite after meals, you can add spices and other ingredients derived from fruits, vegetables, and nuts. Additionally, moderate amounts should be added to your daily intake of milk, yogurt, and cheese for additional nutrition. Olive oil should be the main cooking fat, not traditional oils. A glass of red wine is a good option to round out the Mediterranean experience.

When combined with regular exercise at a vigorous pace, you could experience even more positive short-term outcomes and long-term effects on your body composition. The Mediterranean diet encourages enjoyment of food and a balanced nutrition that can provide substantial benefits in reducing the risk of stroke and heart disease.